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While Naples has its charms, what you learn may not translate very well to Arizona. Going to Naples is, methinks, more likely to raise your ambitions than to raise your pizza because the flours, yeasts, humidity and other variables are rather different. You might well learn as much by becoming friends with Chris Bianco in Phoenix.

I have learned a great deal from a pizza maker who went to Italy but spent several weeks with Chris. (To be candid I think his pizzas are at least as good as Chris's).

Where would you go in LA? Up north in San Francisco is Gemignani's International School of Pizza (which I have been told is very good).

For a vacation I would definitely choose Naples. To maximize learning seems not so certain.